Portabella Egg Nests with Cheese and Scallions Recipe
Wake up to a delicious and hearty Breakfast Stuffed Mushrooms recipe featuring large portabella mushrooms filled with a savory breadcrumb and cheese mixture, topped with perfectly baked eggs. This easy-to-make breakfast nests combines the earthiness of mushrooms with creamy eggs and melted Manchego cheese for a satisfying morning meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Mushrooms
- 4 large Portabella Mushrooms
- 1 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Salt (divided, ½ for filling, ½ for seasoning eggs)
- 1 teaspoon Fresh Ground Pepper (divided, ½ for filling, ½ for seasoning eggs)
- 3 teaspoons Scallions, sliced (2 teaspoons for filling, 1 teaspoon for topping)
Filling
- 1 cup Breadcrumbs
- ¼ cup Manchego Cheese, shredded (or cheddar, jack, or mozzarella cheese)
- 1 tablespoon Melted Butter (preferably salted)
- 2 tablespoons Milk (1%)
- 1 teaspoon Garlic Powder
Eggs
- 4 large Eggs
Instructions
- Prepare Mushrooms: Clean the portabella mushrooms using a paper towel and gently scrape out the gills with a spoon to create space for the filling. Place the mushrooms on a baking sheet.
- Preheat Oven: Set your oven to 375°F (190°C) to get it ready for baking the mushrooms.
- Make Filling: In a bowl, mix together breadcrumbs, shredded Manchego cheese, garlic powder, sliced scallions, melted butter, milk, salt, and ground pepper until well combined.
- Season Mushrooms: Drizzle olive oil over the top of each mushroom cap, rubbing it evenly. Season with salt and pepper. Flip the mushrooms over so the tops are down on the baking sheet.
- Fill Caps: Spoon the breadcrumb and cheese filling into each mushroom cap, packing it well and creating a small well in the center for the egg.
- Bake Filling: Bake the stuffed mushrooms for 10 minutes. This allows the cheese to melt slightly and the filling to bind, making it easier to create a nest for the egg.
- Add Egg: Remove the mushrooms from the oven. Carefully crack an egg into the well of each stuffed mushroom. It’s okay if some egg white spills slightly onto the baking sheet, as the filling will help contain it. Sprinkle the eggs with salt, pepper, and the remaining sliced scallion.
- Final Bake: Return the mushrooms with eggs to the oven. Bake for an additional 10-15 minutes until the egg whites are set but still slightly jiggle, ensuring the yolks remain soft.
- Serve: Once baked, remove from the oven and serve immediately while warm. Enjoy your delicious breakfast stuffed mushrooms!
Notes
- You can substitute Manchego cheese with cheddar, jack, or mozzarella depending on your preference.
- Adjust baking time slightly based on how runny you prefer your egg yolks.
- For a richer flavor, use salted butter, but reduce added salt if preferred.
- To make this recipe vegetarian, ensure breadcrumbs are free from animal-based ingredients.
- Gently wiping mushrooms with a damp cloth avoids them becoming soggy from rinsing under water.
Keywords: breakfast stuffed mushrooms, portabella egg nests, baked eggs in mushrooms, cheesy stuffed mushrooms, easy breakfast recipe
